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I LOVE traditional Mexican food! Its bold and aromatic flavors are indistinguishable. But once in a while I like to create a new dish inspired by traditional ingredients. This is one of those dishes. To say this was delicious 🤤 is an understatement!!!
I hear all too often that Mexican food is “easy to make”. I totally 💯 disagree with that statement. The ingredients may have become familiar to many but the flavor that can be extracted from them takes patience and practice. Trust me I’ve made a few bitter salsas in the past! And don’t even get me started on making mole!
With this platform my hope is to inspire you to fall in love with Mexican food whether it’s for the first time or all over again.
Servings: 6
Ingredients:
2 lbs THIN STEAK your choice and cut into small squares
10 oz PANELA CHEESE sliced in rectangular pieces
6 pcs NOPALES (Prickly Pear Cactus pads) thorns removed
8 oz CHIHUAHUA CHEESE shredded
4 tbs AVOCADO, CANOLA or VEGETABLE OIL
Ingredients for the Salsa:
1 to 2 small GARLIC CLOVES
1/4 ONION
6 DE ARBOL PEPPERS
6 GUAJILLO PEPPERS stems and seeds removed cut into two inch squares
3 ROMA TOMATOES quartered
1/2 tsp PEPPERCORNS
2 cups WATER
1/2 tbs KNORR CHICKEN BOUILLON
SALT to taste
Garnish:
Sour Cream
Onion chopped
Cilantro chopped
Fresco Cheese
Instructions:
1-In a pan over medium low heat add 2 tbs of OIL. Once hot add the GARLIC, ONION, PEPPERS and TOMATOES to the pan. Keep stirring to roast the ingredients for approximately 2 minutes.
2-Add the roasted ingredients to the blender with the PEPPERCORN and 2 cups of WATER. Blend into a smooth sauce consistency. Set aside.
3-In a pan over medium heat add 2 tbs of OIL. Once hot pour the sauce in the pan. Add the KNORR CHICKEN BOUILLON and SALT to taste. Keep stirring. Be very careful since the sauce does tend to splatter. Keep warm and set aside.
4-Grill the NOPALES until soft. Set aside. Next salt, pepper and grill the STEAK to temperature preference. Finally grill the PANELA CHEESE. Keep everything warm and set aside.
5-You are now ready to assemble and serve your dish. Pour some of the SALSA on a plate. Place a NOPAL (cactus pad) over the salsa followed by a slice of PANELA CHEESE and STEAK. Drizzle with CHIHUAHUA CHEESE and SOUR CREAM. Garnish with CILANTRO, ONION and FRESCO CHEESE.